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4.9 from 21 votes

Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze

šŸ„œšŸ«ā¤ļø Flavorful scones that aren't dry and are easy to make with simple ingredients in under 30 minutes. No mixer required! The perfect breakfast, snack, or dessert!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 8 medium/large scones
Calories: 718 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

Scones
  • 2 cups all-purpose flour
  • Ā½ cup granulated sugar
  • 1 tablespoon baking powder
  • pinch salt optional and to taste
  • Ā½ cup unsalted butter cold (1 stick)
  • 1 large egg
  • ā…“ cup creamy peanut butter
  • Ā¼ cup sour cream lite is okay; Greek yogurt may be substituted
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet mini chocolate chips
Glaze
  • Ā½ cup creamy peanut butter
  • 1 cup confectionersā€™ sugar
  • about 2 to 3 tablespoons milk or cream

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Line a baking sheet with aĀ SilpatĀ or parchment; set aside.
  2. Scones ā€“ In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
  3. Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when itā€™s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
  4. In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
  5. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; donā€™t overmix or scones will be tough. If dough seems very crumbly or isnā€™t coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
  6. Add the chocolate chips and fold to combine.
  7. Turn dough out onto aĀ SilpatĀ Ā or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
  8. With a large knife, slice round into 8 equal-sized wedges.
  9. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
  10. Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; itā€™s critical not toĀ overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because theyā€™re baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms arenā€™t getting too browned.
  11. Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.Ā While the scones cool, make the glaze.
  12. Glaze ā€“ In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
  13. Add the confectionsā€™s sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
  14. Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, youā€™ll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. Iā€™m comfortable storing glazed items at room temperature, but if youā€™re not, glaze only the scones you plan to consume immediately; I donā€™t recommend refrigerating scones because theyā€™ll dry out.
  15. Adapted fromĀ The Best Glazed Mixed Berry Scones

Notes

  • Storage: Leftovers will keep fresh in an airtight at room temperature for up to 3 days.Ā 

Nutrition Information

Serving 1serving Calories 718kcal (36%) Carbohydrates 74g (25%) Protein 15g (30%) Fat 41g (63%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 150mg (50%) Sodium 327mg (14%) Potassium 418mg (12%) Fiber 5g (20%) Sugar 42g (84%) Vitamin A 587IU (12%) Vitamin C 0.1mg (0%) Calcium 159mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 8medium/large scones

Amount Per Serving

Calories 718

% Daily Value*

Serving 1serving
Calories 718kcal 36%
Carbohydrates 74g 25%
Protein 15g 30%
Fat 41g 63%
Saturated Fat 18g 90%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 150mg 50%
Sodium 327mg 14%
Potassium 418mg 9%
Fiber 5g 20%
Sugar 42g 84%
Vitamin A 587IU 12%
Vitamin C 0.1mg 0%
Calcium 159mg 16%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.